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Filtering by: Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Degree Field Food Technology Remove constraint Degree Field: Food Technology Peer Reviewed No Remove constraint Peer Reviewed: No

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Changes in raspberry pigments during processing and storage

Creator:

Daravingas, George Vasilios

Abstract:

The retention of pigments in processed raspberries is a function of the process method and conditions of subsequent storage. The presence of sucrose and the nature of the headspace gas also influences the retention of the pigment. The effect of some of the above variables on the pigments was investigated....

Resource Type:

Masters Thesis
Determination of the quality of radiation-pasteurized halibut (Hippoglossus stenolepis) during storage

Creator:

Serrano, Lolita Bate

Abstract:

The quality of radiation-pasteurized halibut stored at 34°F was evaluated subjectively and objectively over a period of 18 weeks. Results of flavor evaluation and chemical analyses showed that the storage life of halibut irradiated at 0.50, 0.75 and 1.00 megarad was extended more than threefold. Although irradiated samples were consistently...

Resource Type:

Masters Thesis
Diffusion of sugar, acids and pigments during processing and storage of canned berries

Creator:

Boziotis, Constantinos Andreas

Abstract:

Processing and storage of berry fruits is accompanied by various changes, the important ones being the changes in the soluble solids content, titratable acidity, pH, pigments, and texture. A study was made of these changes in processed strawberries, raspberries, blackberries and blueberries, still cooked and stored at 78°F for one...

Resource Type:

Masters Thesis
Effect of processing and storage on the texture of canned berries

Creator:

Rao, Akkinapally Venketeshwer

Abstract:

The texture of processed berry fruits changes both during processing and subsequent storage. A study was made of these changes in processed strawberries, raspberries, blackberries, and blue- berries, spin-cooked and stored at 100°F. for 28 days in tin and glass containers. Four samples, from each of the two replications of...

Resource Type:

Masters Thesis
Flavor chemistry of irradiated milk fat

Creator:

Khatri, Lakho Lilaram

Abstract:

Increasing interest has been shown in the irradiation sterilization and irradiation pasteurization of foods, but problems of off-flavors and odors are still unsolved, especially in the case of dairy products. From the flavor chemistry point of view, milk lipids are very highly susceptible to irradiation effects. Therefore, this investigation was...

Resource Type:

Dissertation
Fractionation of bovine muscle proteins by cellulose ion exchange chromatography

Creator:

Mohasseb, Zeinab Shehata

Abstract:

The purposes for which the fractionation of proteins are carried out are quite varied and manyfold. However, one of the more important reasons is that of determining the nature and the extent of autolysis or proteolysis on the bovine muscle proteins during post mortem aging. Hence, the development of a...

Resource Type:

Dissertation
The isolation and characterization of the pectic enzymes and the pectic substances of the Northwest strawberry

Creator:

Gizis, Evangelos John

Abstract:

Enzymic systems able to hydrolyze the compounds forming the supporting structure of plant tissues have a major effect upon the texture of fruit products. The objective of this thesis was the development of a theory to explain the textural changes in fresh and processed strawberries. The presence of pectinolytic enzymes...

Resource Type:

Dissertation
The texture and appearance of dual blanched frozen green beans

Creator:

Farrier, Ray Wesley

Abstract:

A quality problem that frequently occurs with frozen green beans is the sloughing of the skin (epidermal tissues) of the cooked, ready-to- serve bean pods. It was found that by giving the beans a pre-blanch (relatively mild heat treatment) prior to the blanch treatment normally used for frozen green beans,...

Resource Type:

Masters Thesis

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Academic Affiliation

Food Science and Technology[remove]8

Advisor

Dietz, James H.3
Cain, Robert F.2
Anglemier, Allen F.1
Day, E. A.1
Sinnhuber, Russell O.1

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1963 to 1966

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Creator

Boziotis, Constantinos Andreas1
Daravingas, George Vasilios1
Farrier, Ray Wesley1
Gizis, Evangelos John1
Khatri, Lakho Lilaram1
more Creators »

Date

Date range begin – Date range end

Current results range from 1962 to 1965

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Decade

1960-19698

Degree Field

Food Technology[remove]8

Degree Level

Master's5
Doctoral3

Degree Name

Master of Science (M.S.)5
Doctor of Philosophy (Ph.D.)3

Language

English [eng]8

Non-Academic Affiliation

Oregon State University. Graduate School8

Peer Reviewed

No[remove]8

Resource Type

Masters Thesis5
Dissertation3

Rights Statement

Copyright Not Evaluated8

Subject

Berries2
Canned fruit2
Canning and preserving1
Dairy products -- Analysis1
Dried milk1
more Subjects »

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